Flaky Sourdough Discard Biscuits
Make Flaky Sourdough Discard Biscuits, an American breakfast recipe with all-purpose flour, baking powder, baking soda. It has about 18 min, about 240 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Flaky Sourdough Discard Biscuits is an American breakfast recipe that takes about 18 min, makes 8 servings, has about 240 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonFlaky Sourdough Discard Biscuits ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp granulated sugar
- 1/2 tsp fine sea salt
- 8 tbsp cold unsalted butter, cubed
- 1/2 cup sourdough discard (unfed, straight from fridge)
- 1/2 cup cold buttermilk
How to make Flaky Sourdough Discard Biscuits
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, and 1/2 tsp fine sea salt until well combined.
- Add the 8 tbsp cold cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The colder the butter, the flakier your biscuits will be.
- In a separate small bowl, whisk together the 1/2 cup sourdough discard and 1/2 cup cold buttermilk. Pour this wet mixture into the flour and butter mixture.
- Stir with a fork just until the ingredients are moistened and a shaggy dough forms. Do not overmix, as this develops gluten and makes biscuits tough.
- Turn the dough out onto a lightly floured surface. Gently press the dough into a rough rectangle, about 1-inch thick. Fold the dough in thirds, like a letter, then gently press down again. Repeat this folding process 2-3 more times to create layers.
- Finally, press or roll the dough to about 3/4-inch thickness. Using a 2 1/2-inch round biscuit cutter, cut straight down through the dough without twisting to ensure a clean cut and proper rise.
- Place the cut biscuits on the prepared baking sheet, leaving about 1 inch of space between them. For softer sides, place them closer together; for crispier sides, space them further apart.
- Bake for 15-18 minutes, or until the biscuits are golden brown on top and puffed up. An internal temperature of 200°F (93°C) indicates they are done.
- Serve warm, fresh from the oven, with butter, jam, gravy, or as a side to your favorite meal.
Flaky Sourdough Discard Biscuits FAQ
How do I make Flaky Sourdough Discard Biscuits?
Make Flaky Sourdough Discard Biscuits by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Flaky Sourdough Discard Biscuits?
The main ingredients include all-purpose flour, baking powder, baking soda, granulated sugar, fine sea salt. The full ingredient list is included on this page.
How long does Flaky Sourdough Discard Biscuits take?
This recipe takes about 18 min, depending on prep speed and kitchen equipment.
How many calories are in Flaky Sourdough Discard Biscuits?
Recipe Genius estimates about 240 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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